‘Tis the season for Good Food’s annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her favorite comfort food how-to’s over the last year is Missy Robbins’ book about pasta, which she says is the only book one needs on the subject. For anyone in LA who wants homemade lasagna and focaccia straight from the oven, head to Ceci’s in Silver Lake, where Francesco Lucatorto and Francesca Pistoria are making traditional favorites from Genoa and are the subjects of this week’s “In the Weeds.” Regional baking is perhaps nowhere as pronounced in the United States than the South, and pastry chef Cheryl Day is paying homage to her ancestors’ ovens. Pomegranates are having their moment at the farmer’s market just in time to celebrate the winter solstice. Finally, LA Times restaurant critic Bill Addison announces his picks for the best restaurants in the city.
Favorite cookbooks, pasta, Southern baking, LA’s best restaurants
From this Episode:
Wrapping up the best cookbooks of the year with Celia Sack
Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list.
Quanto basta: Missy Robbins pares down pasta to the simple and basic
Despite being a Jewish kid from Connecticut who was raised in a kosher home, Missy Robbins knows her pasta, cultivating a love and flair for fettuccine as a teenager.
‘In the Weeds’: Ceci’s focaccia, pasta, torta delle nonna
An Italian gastronomia specializes in prepared, handmade food available for takeout, explains Francesco Lucatorto, who along with his wife Francesca Pistorio, is making...
Cheryl Day: Paying homage to her ancestral Southern ovens
Pastry chef Cheryl Day grew up in Los Angeles but spent summers with her grandmother in the South. She recalls baking, stopping at roadstands to pick up ingredients for the...
Celebrate Shab-e Yalda with pomegranates at the farmer’s market
Pomegranate season is short in Southern California, but the fruit looms large in Iranian culture and cuisine.